CookEat Recipe
German Prune and Bread Roll Pudding
A spiced egg-and-bread pudding shaped as a large roll and baked in a bed of cooked prunes and lemon.
Method
Steps
Step 1
Heat the oven to 180 °C. Simmer pitted prunes with 250 mL water, lemon slices, cinnamon stick and about half the brown sugar for 12–15 minutes until tender and syrupy. Transfer to a wide ovenproof dish; remove the stick.
Step 2
Soak stale bread in water for 5 minutes, then squeeze firmly and crumble. Mix with beaten eggs, ground cinnamon, cloves, allspice and the flour sifted with baking powder. The mass should be soft but shapeable; do not silently add extra flour.
Step 3
With damp hands form a broad roll approximately 6 cm thick and set it in the middle of the prunes. Sprinkle remaining brown sugar and drizzle the tablespoon molasses over it.
Step 4
Bake about 35–45 minutes until browned and the middle of the roll reaches at least 74 °C. Rest 10 minutes, then spoon soft portions with prunes; retain the construction even if it does not slice cleanly.
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